Fresh Pomegranate Sauce
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This tangy, vibrant fresh pomegranate sauce is so delicious served with meat, poultry, salad or soft tangy cheeses like goat or brie.
I’d like to introduce you to one of my favorite condiments: Fresh pomegranate sauce. I make it in the fall and early winter months when ruby-red pomegranates are in season — the jewel-like colors of the sauce look so festive on a holiday table.
This sauce is sort of like a fresh fruit salsa. A good dollop of pomegranate relish not only adds zip the Thanksgiving turkey, it’s a pretty garnish for pureed soups like my sweet potato soup.
Try this crunchy and intriguingly sweet-tart sauce instead of cranberry relish, or just add it to the table with all the usual fixing to mix things up!
The relish is also fantastic on a cheese plate with soft cheeses like goat or brie. I spoon it over ricotta and spread on flatbread or crackers to make an easy, beautiful holiday appetizer.
You just need a few ingredients to make this recipe, including pomegranate molasses, which might be an ingredient you will want to get to know better.
I use pomegranate molasses, or pomegranate syrup to add a bit of sweetness to the sauce. It’s Mediterranean-Middle Eastern condiment made with pomegranate juice that’s been boiled until it’s reduced to a thick, concentrated syrup. It tastes intriguing fruity, with a surprising balance of sweet and sour.
Pomegranate molasses adds a wonderful unique sweet-and-sour tang to marinades, sauces and salads. You can even drizzle it over yogurt or cheese. In its place, you can substitute a mixture of honey and balsamic vinegar.
Fresh Pomegranate Sauce
Ingredients
Makes 1 cup
- 1 tablespoon (15 g) finely chopped shallot
- ½ teaspoon salt
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon (15 ml) pomegranate molasses, or 2 teaspoons honey + 1 teaspoon balsamic vinegar
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 cup (165 g) fresh pomegranate seeds, from about 1 small/medium pomegranate
- 2 tablespoons chopped parsley
- 1 teaspoon freshly grated orange zest, optional
Instructions
- Mix the shallot, salt and lemon juice in a small bowl and let it marinate for about 5 minutes.
- Stir in the pomegranate molasses and oil, then add the pomegranate seeds, parsley and orange zest.
Karen’s Notes and Tips
- Keep the relish in the refrigerator for up to 3 days.
- You can find pomegranate molasses in the international section of many grocery stores. One of my favorite brands is made in small batches without added sugar
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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So beautiful, this is perfect for Thanksgiving!
What a lovely recipe and picture! Pomegranates are so ephemeral–including them in dishes is always such a delight. I have two in my fruit bowl. Thank you for posting this recipe. Your blog is stunning.
I saw this recipe pop up on my Blog Her sidebar and came right over! I love pomegranate salsa and made one with persimmons last year that went well with pork chops. I love this one too and will be no doubt be trying it since I have three pomegranates sitting on my counter. Hope you’re doing well, Karen!
this looks great, i think i might going to serve it with turducken!!
definitely the most stunning salsa I’ve ever seen!
Gorgeous photo! I love pomegranate- looks delicious!
Runaway Spoon – off you go! Enjoy the leftovers.
Hi Smalltown Mom! You could try mixing some pure pomegranate juice and a bit of honey (1 tablespoon each). The molasses is very sticky and a bit sour, so you might adjust with some lemon juice to taste…let me know how you like it.
Can you suggest a substitute for pomegranate molasses? Honey?
What a great recipe! I just bought some already cleaned pomegrante arils to use in my cranberry sauce, and now I know what to do with the leftovers!